Semifreddo alle Mandorle
Serves 8 People
Ingredients:
- 1/2 cup sliced Almonds, blanched
- 3 oz Almond Paste
- 1 cup Sugar
- Salt, to taste
- 1/4 cup Water
- 2 large Eggs
- 1 large Egg yolk
- 1-1/2 cups Heavy Cream
- 1/2 tsp pure Vanilla extract
- 1/2 Vanilla bean, split
- 3 Apples, Golden Delicious, peeled and cut into 1/ inch cubes
- 1/2 cup Apple Cider
Method:
- Preheat oven to 325ºF.
- Toast almonds by placing in an oven-proof dish and toasting until lightly golden, let cool
- Add toasted almonds to a food processor with the almond paste, 2 tbsp of sugar and 1/4 tsp salt, process until the nuts are finely chopped
- Spray a 9 x 5 inch loaf pan with vegetable oil and line with plastic wrap, set aside
- In a small saucepan combine 1/4 cup plus 2 tbsp sugar with 1/4 cup water and bring to a boil
- Boil over medium heat until the syrup is slightly thickened but not colored, approximately 4 to 5 minutes
- In a large bowl, and using an electric mixer, beat the whole eggs with the egg yolk until frothy
- Slowly pour in the sugar mixture and beat on high speed until fluffy and cool, about 7 minutes
- In a separate bowl beat the cream with the vanilla extract until firm. Fold the egg mixture into the cream until blended
- Fold in the almond mixture and pour into the prepared loaf pan
- Cover with plastic wrap and freeze until solid, preferably overnight
- In a large pot combine the remaining 1/2 cup sugar with 2 tbsp of water and the vanilla bean and bring to a boil
- Continue to boil over moderate heat until an amber-colored caramel forms, about 5 minutes
- Add the diced apple and cook, stirring occasionaly until the liquid evaporates and the apples are tender, about 4 minutes
- Add the cider and boil until a thick syrup forms, discard the vanilla bean
- Unmold and unwrap the semifreddo and cut into slices
- Serve immediately with caramelized apples